Post by hondo on Sept 8, 2019 11:55:16 GMT -5
1. The starting temp (i.e., the temperature the mixture freezes).
2. The thermal capacity (i.e., how fast it melts) aka specific heat for physics nerds
If the rates are close, you want something that will freeze at -40 instead of 0°C (notice I didn't note C or F for -40°, that's because it's the point the two lines cross) as it will spend more time in the cold zone.
Water can be hotter than 212*. It’s just pressure dependent. Increase the psi and water stays water at higher temps. Decrease the psi and water turns to vapor at a lower temp. Water in industrial boilers is 650* or better but at a high psi. At sea level (14.7 psi) water is water between 32* and 212*.
Sea level, total dissolved solids, altitude are variables that must be accounted for to get accurate boiling and freezing point temperatures.
I normally don't travel with my NIST-certified instruments or pressure cooker when camping at festivals.
